Shrimp Alfredo (Print Version)
# Ingredients:
→ Panko Topping (Optional)
01 -
¼ cup Panko breadcrumbs
02 -
1 tablespoon salted butter
03 -
⅛ teaspoon garlic powder
→ Main Components
04 -
1 pound large uncooked shrimp
05 -
1 tablespoon olive oil
06 -
¾ pound fettuccine
→ Sauce
07 -
6 tablespoons salted butter
08 -
3 cloves garlic, minced
09 -
2 tablespoons all-purpose flour
10 -
3 cups half and half
11 -
½ cup grated Parmesan cheese
12 -
½ cup grated Asiago cheese
→ Seasonings & Garnish
13 -
1 teaspoon dried parsley
14 -
½ teaspoon dried basil (optional)
15 -
¼ teaspoon salt
16 -
Freshly cracked pepper
17 -
1 lemon, cut into wedges
18 -
Red pepper flakes
19 -
Fresh parsley for garnish
# Instructions:
01 -
Thaw and pat dry shrimp. Make optional panko topping by toasting breadcrumbs with butter and garlic powder
02 -
Cook shrimp in oil about 80 seconds per side. Remove to plate
03 -
Melt butter, cook garlic 1 minute. Whisk in flour and cook 1-2 minutes
04 -
Add seasonings and gradually whisk in half and half. Simmer until thickened, stir in cheeses
05 -
Add cooked pasta to sauce, then shrimp. Thin with pasta water if needed
# Notes:
01 -
Use 26/30 count shrimp per pound
02 -
Grate cheese fresh for best melting
03 -
Save pasta water for reheating leftovers